Bagna Cauda
This flavorful anchovy and garlic dip is a savory delight for your taste buds. The combination of garlic, anchovies, and olive oil creates a rich and delicious sauce that pairs perfectly with a variety of fresh, crunchy vegetables. Serve it warm in a chafing dish or fondue pot alongside slices of crusty bread for a delightful appetizer or snack that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 3/4 cup olive oil
- 8 to 10 garlic cloves, very finely chopped
- 12 anchovy fillets
- 4 Tbs. (1/2 stick) unsalted butter
- About 8 cups trimmed, cut-up vegetables (see
- note above)
- Slices of coarse country bread for serving
Instructions
- <h3><b>Step 1. Combine the Olive Oil, Garlic and Anchovies</b></h3> In a small saucepan over low heat, combine the olive oil, garlic and anchovies. &nbsp; <h3><b>Step 2. Cook the Anchovies</b></h3> Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter. &nbsp; <h3><b>Step 3. Serve</b></h3> Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. Serves 6 to 8.
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